Fried Rice from Leftover Rice
Recipe for take-out style pork fried rice at home using leftover rice. Easy enough for a beginner cook.
Servings 4
Calories 321kcal
Equipment
- Wok or large skillet
Ingredients
- 3 cups cooked medium grain rice leftover rice works best!
- ¼ cup chopped green onions the white part
- ¼ cup white onion diced
- ⅓ cup chopped carrot
- ⅓ cup frozen green peas
- ⅓ cup diced ham/pork chicken, shrimp, or cooked sliced beef
- 2 eggs beaten
- 1 small clove garlic pressed or finely minced (optional)
- ½ inch ginger knob finely chopped
- ½ teaspoon sesame oil optional
- ½ teaspoon salt
- 2 TBS soy sauce
- 2 teaspoon peanut oil
- Green onion tops sliced for garnish
- ¼ teaspoon black or white pepper I like white pepper in this dish
Instructions
- Heat 1 teaspoon of peanut oil in a wok or a large skillet on medium-high heat.
- Put the carrots, ginger, and garlic in the pan and cook until softened.
- Add the frozen peas and meat to the wok and stir to combine with the other vegetables.
- Push the vegetables and meat to one side and add the second tablespoon of peanut oil.
- Pour the lightly beaten eggs into the wok or skillet and cook as you would for scrambled eggs. Do not brown the eggs!
- Add the rice and stir-fry together until heated through.
- Turn the heat down to low, pour soy sauce, salt, and sesame seed oil (if using) and stir fry quickly.
- You may lead less or more salt depending on taste and the meat you used. Garnish with sliced green onion tops.
Nutrition
Calories: 321kcal | Carbohydrates: 56g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 87mg | Sodium: 958mg | Potassium: 194mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2056IU | Vitamin C: 8mg | Calcium: 31mg | Iron: 4mg